Buffalo Chicken Mac & Cheese is an indulgent dish with a serious kick.
Total Time:1 hour
Yield:6 servings 1x
2.5 ounces unsalted butter, divided
1 pound elbow macaroni
2 shallots, minced
2 cooked chicken breasts, chopped
2 cloves garlic, minced
3/4 cups buffalo sauce
2 tablespoons flour
2 teaspoons mustard powder
2–1/2 cups half and half
1 pound sharp cheddar cheese, cubed or shredded
8 ounces pepper jack cheese or cheddar with chillies, cubed or shredded
2/3 cup sour cream
1 cup panko breadcrumbs
1/2 cup crumbled blue cheese
1 tablespoons chopped fresh parsley
Preheat your oven to 350F (175C) and spray a large casserole dish or 9×13 baking dish with non-stick spray.
Bring a large pot of water to the boil. Add some salt, then cook your macaroni until al dente, about 7 minutes. Drain.
While your pasta is cooking, melt 1.5 ounces of butter in a large skillet over medium heat. Add your shallot and cook for a few minutes until it softens. Next, add your chicken and garlic and let it cook for a couple more minutes, stirring occasionally. Then add 1/2 cup of the buffalo sauce. Stir this all together and bring it to a simmer for a minute or so to thicken the sauce slightly. Turn off the heat and set this aside while you get on with your cheese sauce.
Melt 1 ounce of butter in a medium sauce pan over medium low heat. Whisk in the flour and mustard powder to make a paste. Slowly whisk in the half and half, about a half cup at a time, whisking until smooth before you add the next addition. Once you’ve created a smooth creamy sauce, you can then stir in your remaining half cup buffalo sauce. Once your mixture is bubbling gently, add the cheddar, pepper jack cheese, and sour cream, and stir until the cheese is melted and your sauce is smooth.
Now it’s time to toss together all the parts. If your sauce pan is big enough, you can add your pasta and chicken straight into that, but it may need to all go into the pasta pot to give you enough space to stir it all together. Once your mixture is properly combined, transfer the whole lot to your waiting casserole dish.
Scatter the top of the casserole with your panko breadcrumbs, then dot the whole thing with blue cheese all over the top. Finally, sprinkle the parsley over everything.
Bake this mass of cheesy goodness for 30-40 minutes until as brown and bubbly as you desire.
Let it sit for about 10 minutes to cool before you try to eat this. It’s best served straight away, but it’s still pretty awesome reheated, though your cheese may become a bit oily.